Ingredients
1 c. + 1 tsp. firmly packed brown sugar
1 c. water
2 cinnamon sticks
2 Tbls. chopped fresh ginger
1 tsp. grated lemon peel
1 10-ounce basket pearl onions (or use frozen)
2 1/2 Tbls. unsalted butter
1/8 tsp. salt
1/4 c. dried currents
3 Tbls. Madeira wine (or whatever red wine you have around)
1 tsp. red wine vinegar
2 c. fresh cranberries
Preparation
Combine 1 cup sugar, water, cinnamon, ginger, and lemon peel in heavy medium saucepan over medium-high heat. Cook until liquids become syrupy, stirring occasionally, about 10 minutes. Set aside.
If using fresh onions, blanch in medium pot of boiling water 4 minutes. Drain and rinse under cold water. Peel onions. Omit this step if using frozen onions.
Melt butter in heavy large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes. Mix in salt and remaining 1 tsp. sugar. Add currents and stir 2 minutes. Add Madeira and vinegar and stir 1 minute longer. Add sugar mixture and 1 cup cranberries and cook 5 minutes, stirring often. Mix in 1 cup cranberries; cook until thickened, stirring often, about 5 minutes.
Discard cinnamon. Cover and chill.
Let stand 30 minutes before serving.
